This pie came out delicious but it definitely has serious spice to it! Next time I'll probably dial back the cinnamon to just 1 tsp, and possibly a bit less on the cloves and allspice as well.

Directions:
- Use serrated knife to saw pumpkins in half (or very large slices) - scoop out all seeds and stringy parts in center of pumpkin
- Steam pumpkin on stovetop for around 10 minutes, until pumpkin flesh is soft enough to scoop out easily
- Puree pumpkin using blender or immersion blender
- Mix pureed pumpkin (3 cups of it) with all other ingredients, pour into crust (not more than 1/4" from top)
- Wrap pre-baked crust edges in some aluminum foil to prevent burning
- Bake at 425 for first 15 minutes, then at 350 for 45-60 more minutes, until clean knife in center comes out clean.

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About Kee Kitchen

I mostly maintain this blog as a space for me to keep a virtual recipe box, but I like to think that a few of these recipes are worth sharing. If you ever cook one and have feedback, please let me know!